Seasonal Recipes


Spring Recipes

Spring Asparagus with Garlic Mustard 
Time required: 24 ½ hours Serves: 6 

1 bunch asparagus
1 bunch garlic mustard
½ red bell pepper
6 Kalamata olives
1 Tbls. rice wine vinegar
1 Tbls. balsamic vinegar 
1 tsp dried oregano
fresh ground pepper & salt
olive oil

Directions:
Cut ends off of asparagus and peel thick skin. Boil asparagus 3-4 minutes. Drain & cool immediately. Chop garlic mustard, slice red pepper into strips, add olives, vinegars, oregano, salt and pepper to create a marinade.  Add asparagus and let marinate 24 hours.  Drain and toss asparagus mixture with virgin olive oil to coat (about 1/4 to 1/2 cup). Sprinkle with fresh chive and garlic mustard flowers and serve.


Herbed Yogurt Vegetable Dip 

2 Tbls. chives 
2 Tbls. parsley
1/4 tsp basil    
1/4 tsp dried tarragon leaves  
1/4 tsp thyme leaves   
1/2 tsp salt      
Dash pepper
Dash Tabasco
2 cups (2 8-oz. containers) plain low-fat yogurt


In blender, combine chives, parsley, basil, tarragon, thyme, salt, pepper, Tabasco and 1/2-cup yogurt.  Blend until smooth.  Turn into bowl.  Gently stir in remaining yogurt; mix well.  Refrigerate about 3 hours.  Make 2 cups. Serve with mixed seasonal vegetables.

Summer Recipes


Herbed Zucchini Soup (serves 4)
This is one of the few soups that make the cut in summer. Serve it chilled to take the edge off a hot August night.

3 cups reduced-sodium chicken broth
1 1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces
1 tablespoon chopped fresh tarragon or dill or 1 teaspoon dried
3/4 cup shredded reduced-fat Cheddar cheese (3 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender or with a submersible mixer, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled. Make Ahead Tip: Cover and refrigerate for up to 3 days. Serve chilled or reheat.

Gazpacho from the Garden

4 cups vegetable juice
4 large juicy tomatoes, peeled and seeded
1/3 cup lemon juice
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, finely minced
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
3 medium cucumbers, peeled, seeded, and chopped fine
1 small green bell pepper, chopped fine
1/2 cup red onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 container sour cream or plain yogurt (optional)

Combine vegetable juice, tomatoes, lemon juice, olive oil, vinegar, garlic, hot pepper sauce, and black pepper in food processor. Process until smooth.

Pour into soup tureen or bowl; add cucumbers, bell pepper, and onion. Stir in cilantro. Cover; refrigerate until ready to serve. Serve with dollops of sour cream. on a bead bowl for dining fun.
Makes 6 servings.



Pesto-topped Grilled Summer Squash


1/2 cup chopped, fresh basil
4 to 5 leaves chopped, fresh parsley
1/4 cup toasted pine nuts
1 tablespoon extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 clove garlic, minced
2 teaspoons lemon juice
1/4 teaspoon salt
2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick
Canola or olive oil cooking spray

Directions

Preheat grill to medium-high. Combine basil, parsley, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl (You can pulse in a food processor, but it is not needed.) Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.

Fall and Winter Recipes 
            
Herbed Hummus

1 (15-ounce) can chickpeas, drained and rinsed
1 clove garlic
2 tablespoons tahini
1/4 cup fresh parsley leaves
6 fresh basil leaves
1 medium scallion, chopped
1 tablespoon chopped fresh dill
1 teaspoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips


Place ingredients in a food processor fitted with a steel blade and pulse until smooth. Serve with dippers.

If you need Hummus dip in a hurry, you can also purchase pre-made plain hummus and add Butter N Cheese or Fiesta Dip Herb Mixes for a great splash of festive flavor.



Spiced Sweet Potatoes

Now candied Sweet Potatoes are a Thanksgiving staple, but this is faster and can make a perfect dinner addition.  Bake sweet potatoes until they’re nearly done; then slice halfway through each and add a sprinkling of Cinnful DessertBlend (or plain cinnamon - but it won't be as good!) and a drizzle of honey or caramel sauce. Continue baking until the potatoes are done.



Spicy Bread
Make this moist, spicy bread one day ahead, then serve it with tea, coffee, or cocoa the next afternoon. Substitute 1/2 cup dried cherries, currants or cranberries for the raisins for a deliciously different taste.

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup applesauce
2 beaten eggs
1/2 cup cooking oil
1/4 cup milk
1 cup raisins or 1/2 cup chopped dried cherries or dried cranberries

Grease a 9x5x3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, cinnamon, baking powder, baking soda, and salt. In a medium mixing bowl combine applesauce, eggs, oil, and milk. Add egg mixture to flour mixture; stir just till combined. Stir in raisins, cherries, or cranberries.


Pour batter into the prepared pan. Bake in a preheated 350 degrees F oven for 60 to 65 minutes, or till a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan; cool thoroughly on a rack. Wrap and store overnight before slicing.

Honey-Roasted Acorn Squash with Feta
Cube one acorn squash and toss with 1/4 C herbed honey plus 2 T olive oil. 

Put on a foil-lined baking sheet. Sprinkle with 1/2 tsp.sea salt and 1 tsp. crumbled savory.

Bake at 350 for 30 minutes, stirring once. Add 3 oz crumbled feta and bake for 5 minutes more.

Serve warm.

Autumn Chicken Stew (serves 6) 

5 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
1 teaspoon savory (fresh or dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
2 Granny Smith apples, peeled and chopped
2 teaspoons cider vinegar

Directions
Heat 2 teaspoons oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.  Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar.  Serve hot or store in refrigerator for up to 3 days.

Personal recipes Copyright 2015 Marcia Lautanen-Raleigh

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